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TLE
Quarter 3 Module 2:
PERFORM MENSURATION
AND CALCULATION
(Measure Dry and Liquid Ingredients)
What I Need to Know
This module was designed and written with you in mind. It is here to
help you to master the Production of Bread and Pastry. Where the learner
demonstrates an understanding of the basic concepts, underlying theories
and principles in the production of various concoctions and extracts and
independently produces various concoction and extracts based on TESDA
Training Regulations.
The module is about:
Lesson 2: Proper measuring of ingredients
After going through this module, you are expected to:
1. Identify tools and ingredients used in measuring;
2. Describe techniques in measuring given ingredients in a recipe; and
3. Arrange the correct steps in measuring dry and liquid ingredients.
1
Lesson
PERFORM MENSURATION
2 AND CALCULATION
Welcome to the Module “Performing Mensuration and Calculation”. This
module contains training materials and activities for you to complete. The unit of
competency “Perform Mensuration and Calculation” contains knowledge, skills and
attitudes required for Bread and Pastry Exploratory.
What’s New
Proper measuring is a crucial part of successful baking. Unlike cooking,
where you can often get away with eyeballing the amount of ingredients you put in
the dish. Baking is chemistry and requires precision. Add too much flour to cake
batter and the cake may come out tough and dry. Not enough flour and you risk
ending up with a badly structured cake that will collapse in the oven.
There are two main types of measuring cups—dry measuring cups and liquid
measuring cups—and it matters which one you use. Dry measuring cups are
designed to measure dry ingredients like flour, nuts, and berries, while liquid
measuring cups are designed to measure liquids like water, cooking oil, and yogurt.
Liquid measuring cups are usually glass or plastic with a handle. They allow
you to pour a liquid into the cup and bring it even with a measurement line without
spilling. Dry measuring cups, on the other hand, hold the exact amount of an
ingredient and should be leveled off with a flat edge.
Using the right type of measuring cup can determine the outcome of the
recipe you’re making. In baking, making improper measurements can completely
throw off a recipe. For example, when measuring flour, a dry measuring cup lets
you portion out the exact amount that you need.
2
What is It
MEASURING DRY AND LIQUID INGREDIENTS ACCURATELY
Materials:
1. Dry ingredients
Flour, granulated sugar, brown sugar, baking powder and soda
2. Liquid ingredients
Water, milk
3. Measuring tools
Graduated measuring cup, measuring spoons, weighing scale, individual
measuring cup
4. Others
Spatula, tray, sifter
A. Flour
1. Sift the flour.
2. Scoop to fill the measuring cup to overflow. Do not shake.
3. Level off with spatula.
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B. Sugar
White sugar
1. Sifting is not necessary before measuring unless it is lumpy.
2. Fill the measuring cup until over flowing. Do not shake the cup.
3. Level off with the spatula.
Brown Sugar
1. Check if the sugar is lumpy before measuring.
roll out the lumps. Remove the dirt.
2. Scoop into the measuring cup and pack
compactly until it follows the shape when
inverted.
C. Powdered Food (baking powder and baking soda)
1. Remove the lumps in the powder by stirring.
2. Dip the measuring spoon into the powder
3. Level with spatula or back edge of the knife or right in the can opening.
C. Shortening
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Solid fats
1. Fill the measuring cup/spoon with the shortening while pressing until it is full.
2. Level the fat with a straight of a knife or spatula
Liquid fats
1. Pour oil in the glass measuring cup.
2. Check if it is filled up to the measuring mark. Do not
lift the cup when measuring.
D. Milk
Liquid Form
1. Pour milk into the glass measuring cup up to the measuring mark. Do not lift
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the cup.
Powdered milk
1. Remove lumps in milk by stirring.
2. Scoop lightly to fill the measuring cup or spoon without shaking until it
overflows.
3. Use the spatula or the straight edge of the knife to
level the measurement.
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References
Kto12 Basic Education Curriculum Technology and Livelihood Education Learning
Module Bread and Pastry Production Grade 7 and Grade 8, pages. 06-17
Rojo, Cruz, and Duran Home Economics III pp. 84 -85
For inquiries or feedback, please write or call:
Department of Education
– Schools Division of Negros Oriental
Kagawasan, Avenue, Daro, Dumaguete City, Negros Oriental
Tel#: (035) 225 2376
/ 541 1117
Email Address:negros.oriental@deped.gov.ph
Website: lrmds.depednodis.net
